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In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Add the plantains and cook over high heat, turning once or twice, until golden and crisp around the edges, about 6 minutes. Drain on paper towels and transfer to plates.

In a small saucepan, combine the coconut milk with the dulce de leche and boil over moderate heat until slightly thickened, about 4 minutes. Drizzle the sauce over the plantains. Using a vegetable peeler, shave the chocolate over the plantains and serve warm.